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Ask a Dietitian: Can I enjoy a good steak if I have high cholesterol?

By 24th April 2017 June 24th, 2020 No Comments

Hi Claudia, I just went for a health screening last month and it revealed high cholesterol levels than my normal range. I heard, it is not recommended for people with high cholesterol to eat red meat, including beef. This is quite a problem for me since I love steaks. Is there any way for me to still be able to enjoy a good steak although I have high cholesterol?

Thanks!
Hello there,
Cholesterol is a type of molecule naturally present in the blood. There are two types of cholesterol: low-density lipoprotein (LDL) and high-density lipoprotein (HDL). LDL is considered as the ‘bad’ cholesterol, since high levels of LDL may lead to a buildup in the artery which blocks the flow of the blood. HDL cholesterol is often called as the ‘good’ cholesterol. It absorbs cholesterol, carries it to the liver to be flushed away from the body.
It is true that people with high cholesterol levels should limit their red meat intake, including beef. Generally, you should be avoiding saturated fat, which is responsible for the high level of LDL. You can find saturated fat in red meat, such as beef, pork, mutton, and lamb, full cream dairy and tropical oils (palm and coconut oil).
If you want to enjoy steak, it is important to pick the right cut. A good tip when shopping for cuts of beef is to choose the lean ones, with the least amount of visible fats (marbling).
If you like to eat organs (or innards), such as liver, it is recommended to limit your consumption up to 3 ounces (85 grams) per month.
If you found this useful, click to read more advice and recommendations by our dietician.
Claudia Correia

Claudia Correia

Claudia has a degree in Dietetics and has a special interest in Women’s Health, Mediterranean Diet, Weight Management, Chronic Disease, Nutritional Wellness & Mindful Eating, as well as, in Cancer Nutrition Therapy. She is a dietitian member of SNDA (Singapore Nutrition and Dietetics Association) and member of the Academy of Nutrition and Dietetics. Claudia has been practising as a dietitian since 2010, and she has spent four years at Raffles Hospital. For the past years, she has been passionately working with her clients on areas such as weight management, women’s health, chronic disease management, wellness and oncology. Claudia has diversified experience from both Europe and Asia, coupled with the expertise of handling a variety of cuisines. She caters to the most varied needs of an individual. When consulting her clients, she educates and creates awareness of the impact of food, while emphasizing the enjoyment of food.

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